Tag Archives: Baked goods

Easy Biscuits


Sometimes I get a craving and I absolutely have to make something. I got it in my head to make biscuits and gosh darn it BAKE BISCUITS I WILL.

I Googled “easy biscuit recipe” and a beauty came up. Not only did these take 30 minutes from start to finish, but they tasted absolutely delicious and were perfectly moist and flaky. Now there’s no excuse for Pillsbury.

On the menu:
Easy biscuits
Makes 12 biscuits

2 cups flour plus more for kneading
4 tsp baking powder
3 Tbsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup 2% milk

Preheat oven to 450 degrees.

In a medium sized bowl, whisk together 2 cups flour, baking powder, sugar, and salt. Add shortening and cut into the flour mixture until the dough resembles small pebbles (use a pastry cutter or a fork). Whisk in egg and milk until mixture is combined.

Dump the dough out onto a heavily floured surface and knead it 20 times. Roll the dough out to 3/4 of an inch thick and use a 2 1/2 inch round cookie cutter (or the open end of a drinking glass) to cut out the biscuits. Place on a lightly greased baking sheet. Bake for 8 – 10 minutes or until the biscuits are browned on the bottom. Serve warm.

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Cake Decorating 101


This past weekend was my oldest and dearest friend’s bachelorette party and I wanted to make a special cake in honor of her last single girl hurrah. You can imagine what I found when I Google’d “bachelorette cakes.” Let’s just say unless you have Google Safe Search on, don’t check it at work.

I opted to go for simple and classy using one of the bride’s wedding colors, purple. Below is a step-by-step process for writing on a cake without it looking like you let your three year old child do it. Not that I’m speaking from experience just… well, just in case YOU have that problem. For all interested parties: the cake is chocolate with vanilla frosting.

Step 1: Get the right tools
I bought a $5 cake decorating kit from Bed, Bath and Beyond that includes a bunch of disposable pastry bags and 3 different tips. If I was making cakes for a living then I’d invest in something more serious but so far, this has done the job for me. I use the smallest, round holed tip for text.

Step 2: Prepare your text
I used the empty cake pan to trace a correctly-sized circle on notebook paper, typed out my message in bold text in Word on my computer, then traced those letters on my cake-pan-sized outlined notebook paper. Next, I used cuticle scissors (properly cleaned beforehand, of course) to cut out the letters, leaving me with a stencil of my message that I already know will fit on my cake (which is half the battle if you’ve ever tried to do this freehand).

Step 3: Creating the message on the cake
Once your cake is frosted and chilled (so that the frosting is firm), lay your stencil over the top of the cake and using the end of a chopstick, poke light impressions where all the letters should be. When you lift your stencil, you should be able to see the light impression of your text.

Step 4: Writing out the message on the cake
Fill your pastry bag with frosting (Tip: fold the top of the pastry bag over your hand for a more firm grip). Follow the impression you made on the top of the cake, making sure to apply enough pressure so that your frosting sticks. End each letter with a firm press, like a period at the end of each letter, so that each letter has a clean end and doesn’t trail off like it would if you dragged your pastry tip away.

The result is a message that looks almost professional (if you mess up, don’t worry, you can always either scrape it off or fix the letters with a toothpick) and way better than your typical childish chicken scratch.

Is this something you’d like to see in a video? Let me know! If I get a response, I’ll spend some time this week creating a step-by-step instruction on cake decorating. 

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Lemony Goodness


One time I had a friend over for dinner and she offered to bring dessert. “What’s your favorite?” she asked. “Cake,” I answered. “In all its forms.”

To me, and George Costanza*, a muffin is just a piece of cake that’s acceptable to eat for breakfast. So I bake a lot of muffins. A. Lot. These are moist, delicious, and they have so much lemon in them that they’re actually a bit tart. Sunday was so sunny and spring-like that lemon muffins seemed like a no brainer.

On the menu:
Lemon Yogurt Muffins
Makes 12 muffins 

1 3/4 cups flour
3/4 cup sugar
1 Tbsp lemon zest
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup plain yogurt
6 Tbsp butter, melted
1 Tbsp lemon juice

Glaze:
1/3 cup lemon juice (the juice from 2 lemons)
2 Tbsp sugar
1 tsp lemon zest

Preheat oven to 400 degrees.

In a medium sized bowl, combine first 6 ingredients. In a separate bowl, blend egg, yogurt, melted butter, and lemon juice together with an electric mixer. Fold wet ingredients into dry ingredients, just until moistened. Fill lined or greased baking cups 2/3 full. Bake for 20 – 22 minutes, or until tops of muffins are lightly browned.

Let muffins cool for 5 minutes. In the meantime, in a small saucepan over low heat, combine lemon juice, sugar, and lemon zest until combined. Poke 6 – 8 holes into each muffin (still in the pan) and spoon 1/2 Tbsp of glaze over each muffin. Let cool for 30 minutes and then remove from the pan.

*”Anyway, so I was coming along here, and I felt like a piece of cake, you know? But then I thought, it’s morning, I should really have a muffin. I like those chocolate chip ones. Then I figured, well, they’re really both cake. So I, uh, I sat on that bench for a little while, twenty minutes or an hour, and then I figured, check and see what you were up to.” – Seinfeld

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